Tuesday, January 15, 2013

Peach Cobbler

Somehow I have neglected to post my peach cobbler recipe on this blog. I had to dig up the recipe to make it. I'm actually not eating sugar right now, but for the next time I feel like making this, I'd like the recipe to be handy. It's delicious. And if you're in SLC, go visit Red Rock and order their's.

Preheat oven to 425'. Skin and pit peaches and slice into thin wedges (may immerse peaches in a boiling water bath for 30 seconds to loosen skins, if desired). Use enough to fill the bottom of a glass 9x13 pyrex. Toss peaches with sugar, lemon juice, and cornstarch and bake in 9x13 for 10 minutes. You may add more cornstarch, depending on how juicy your peaches are - and how soupy you like your cobbler. Also, you can cheat and use bottled peaches if you'd like.

Meanwhile, heat some water to boiling. In a bowl, mix flour, sugar, baking powder, and salt. Blend butter in with fork or pastry cutter (someday...) until crumbly. Pour in 1/4 cup boiling water and stir until just combined.

Remove peaches and drop spoonfuls of topping over them. Don't worry about being too precise - it will spread as it bakes. Return to oven and bake until golden - about 25 minutes.